Coconut Cream Cheese Frosting
Classic cream cheese frosting flavored with coconut extract for a smooth, pipeable frosting.
Yields 2 cups frosting, which will frost about 16 cupcakes.
Ingredients
- 8 oz (226 g) brick cream cheese, COLD (I typically use Neufchatel)
- ½ cup (113 g) unsalted butter, (1 stick) room temperature
- 1 ½ cups (180 g) powdered sugar
- 1 ½ tsp coconut extract
Instructions
- Place the cream cheese and 2 Tablespoons of butter in a large bowl.
- Using an electric hand mixer, beat until smooth. Gradually add the butter 2 Tablespoons at a time, and continue beating until smooth and well-blended.
- Add the powdered sugar and coconut extract all at once.
- Blend until combined and smooth. (Don’t beat too long or the frosting will be too soft to pipe. If this happens, place the frosting in the refrigerator or freezer until it firms back up.)
Notes
If desired, add 1/2 cup of roughly chopped coconut flakes or desiccated coconut (sweetened or unsweetened) to the frosting when mixing in the powdered sugar and coconut extract.
Frosting with coconut bits will be more difficult to pipe. I recommend an Ateco 869 piping tip, but you may only be able to frost 12 cupcakes with such a wide open tip.
Nutrition
Serving: 1 serving | Calories: 94kcal | Carbohydrates: 11g | Protein: 1g | Fat: 5g | Saturated Fat: 3g | Polyunsaturated Fat: 2g | Cholesterol: 15mg | Sodium: 48mg | Sugar: 11g